For those of you who make these frostings - is there a taste difference between the 2. I make IMBC because that's what I was taught but I've never tried to make SMBC.
I'm sorry, I don't have an answer, but have been wondering the same thing. I've heard that they are the same frosting, it's just the sugar-cooking-method that is different...
yes - the ingredients are the same: egg whites, sugar, butter and flavouring. i was just watching America's test kitchen and they were making chocolate SMBC - it seemed so simple and didn't appear to take sooo long. When I make IMBC, it takes such a long time - about 45 minutes for 1 recipe. It turns out nice but it seems swiss meringue would take less than 1/2 that time.
I make SMBC and not IMBC, and it's a pretty quick process... probably 20 min to 30 min total, depending how long it takes the mixture to cool down enough to add butter. Maybe 3-5 minutes to cook the egg whites, then I pretty much just let the mixer go while I focus on other things. I like the fact that it doesn't take much babysitting!
The fact that IMBC takes so much time makes me less inclined to try it, I'm all for fast and efficient... if the flavor is the same then I think I would prefer the SMBC process (not having tried IMBC though...)